Method for producing acerbity-removing persimmon wine

Abstract

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

Description

technical field [0001] The present invention relates to the production of fruit wine, in particular to the processing technology of non-astringent persimmon wine brewed by using persimmons as raw materials. The persimmon wine produced by the process is light yellow or golden in color, clear and transparent, shiny and has outstanding wine aroma. Short fermentation period, no astringency, good taste. Background technique [0002] Persimmon is a characteristic traditional bulk fruit in my country. It is juicy and sweet, with a sugar content as high as 20%-22%. It is not only bright in color and sweet in taste, but also rich in nutrition and has medicinal value. According to the theory of traditional Chinese medicine, persimmon can "whet the appetite, eliminate phlegm, relieve cough, moisten the heart and lungs, and clear the stomach". According to a study published in the American Chemical Society's Journal of Agricultural and Food Chemistry, persimmons are more heart-healthy ...

AI Technical Summary

Problems solved by technology

If it is directly used for fermentation, it will not only affect the juice yield and microbial fermentation, but also bring difficulties to the clarification of fruit wine, affect the clarity of fermented wine, and have an adverse effect on the abiotic stability of the finished product

[0005] Due to the biological characteristics of persimmon itself, the fermented wine obtained by conventional methods often has a strong astringent taste, the wine is too turbid, the fermentation period is long and the color of persimmon wine is too dark. Therefore, there is no related persimmon wine on the market. product